Vegetarian Express

[Guest guest]

Mexican Pizza

Vegetable Lo Mein

 

* Exported from MasterCook *

 

Mexican Pizza

 

Recipe By : Vegetarian Express by Nava Atlas and Lillian Kayte, page 69

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

Pizza

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 10 inch flour tortillas (substitute 6 6-inch flour

tortillas if you can't find the larger

size)

2 cups corn, frozen -- thawed

2 medium tomatoes -- diced

1 medium green bell pepper -- thinly sliced

4 ounces green chiles -- chopped

1 cup reduced-fat cheddar cheese or -- (1 to 1 1/2)

cheddar-style soy cheese

 

1. Preheat the oven to 400 degrees.

 

2. Arrange the tortillas on two baking sheets that have been lightly oiled

or sprayed with vegetable oil cooking spray.

 

3. Combine the corn, tomatoes, bell pepper slices, and green chilies in a

mixing bowl and toss together. Divide the mixture among the tortillas,

spreading evenly over the entire surface to the edges.

 

4. Sprinkle the pizzas with the cheese, dividing it among them evenly.

 

5. Bake for 4 to 5 minutes, or until the cheese is thoroughly melted. Let

stand for 5 minutes, then cut each into 6 wedges to serve.

 

Helpful tip: You might want to bake two pizzas at a time (or three if you

are using the smaller tortillas), and bake the other two a few minutes

later to use as second helpings.

 

Calories: 194 total fat: 5 g Protein 9 g Carbohydrate: 26 g

Cholesterol: 14 g Sodium: 254 mg

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

Nutr. Assoc. : 567 0 0 0 0 0 0 26495 0

 

 

 

* Exported from MasterCook *

 

Vegetable Lo Mein

 

Recipe By : Vegetarian Express, by Nava Atlas & Lillian Kayte, page 28

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound extra-firm tofu

1 tablespoon dark sesame oil

6 cups vegetable broth

(2 1-pound cans broth plus 2 cups water,

or 3 packages instant granules mixed

with 6 cups water)

1 tablespoon finely minced or grated fresh ginger

1 large garlic clove -- finely minced

3 tablespoons stir-fry sauce or teriyaki sauce

1 pound packaged. frozen mixed Oriental-style -- (unseasoned)

vegetables

9 fresh fettucine pasta -- up to 10 ounces

2 scallions -- diagonally sliced

 

1. Cut the tofu into 1/2-inch-thick slices and blot between paper towels

or a clean tea towel, then cut into 1/2-inch dice. Heat the sesame oil in

a skillet and saute the tofu over med-high heat until golden on all sides,

4-5 minutes.

 

2. Bring the veg. broth to a simmer in a large soup pot. Add the ginger

and garlic, and simmer for 2 minutes. Stir in the stir-fry sauce or

teriyaki sauce and vegetables, bring to a boil and cook 1 minute.

 

3. Stir in the fettucine and cook 4 minutes or according to package

directions, until al dente.

 

4. Gently stir the tofu into the mixture in the soup pot. Serve

immediately in deep bowls, topping each serving with a scattering of

scallions.

 

(I usually use udon or soba instead of processed wheat pasta.)

 

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

schuller